Stuffed Pigeons From Altdorf – Uri

3 tsp herbs – chervil, dill, parsley – cress, chives, etc. – all finely chopped 50 g ham, diced 2 onions, chopped.

First of all, prepare the filling: soak the rolls in hot milk, then squeeze them well. Then shred them and add salt, pepper, egg yolk, ham, onion, kitchen herbs and pigeon innards (liver and heart). The prepared pigeons are stuffed, sewn shut and roasted for 20 to half an hour with frequent basting in enough butter. After that, the pigeons are carefully cut in half and placed on a flat platter. The roast stock is degreased and spread with a small amount of meat stock, then poured over the pigeons.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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